Follow these steps for perfect results
butter
neutral oil
like corn or grapeseed
chicken thighs
boneless, skinless, cut into 2-inch pieces
onion
chopped
ground cumin
thyme leaves
fresh or 1 tsp dried
potatoes
peeled and cut into 1/2-inch cubes
salt
to taste
black pepper
to taste
chicken stock
preferably homemade
yellow corn
shucked and cut crosswise into 2-inch pieces
heavy cream
capers
drained
avocado
ripe, peeled, pitted, and sliced
Combine butter and oil in a large pot over medium-high heat.
Brown chicken pieces in the pot, turning occasionally, for 5-10 minutes.
Add chopped onion and cook until softened, about 5 minutes.
Stir in cumin and thyme, followed by potatoes, salt, and pepper.
Coat vegetables with oil and spices.
Pour in chicken stock and bring to a boil.
Reduce heat to low, partially cover, and simmer for 30 minutes.
Add corn and cook until tender, about 10 minutes.
Crush some potato pieces against the pot to thicken the soup.
Divide cream and capers among serving bowls.
Ladle soup over cream and capers.
Top with avocado slices and serve immediately.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
Adjust the amount of cream to your liking.
Garnish with cilantro or parsley.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Ladle into bowls and garnish generously.
Serve hot with crusty bread.
Acidity cuts through the richness of the soup
Discover the story behind this recipe
A national dish of Colombia, often served on special occasions.
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